John Myers
Contents
show
Pacific Wild Salmon Fillet with Brussels Sprouts and Mashed Sweet Potatoes
The perfect pacific wild salmon fillet with brussels sprouts and mashed sweet potatoes recipe with a picture and simple step-by-step instructions.
Pacific wild salmon fillet:
- 2 Wild salmon fillet of 125 g
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Rice wine
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill:
Brussels sprouts:
- 200 g Brussels sprouts frozen (½ pack from iglo)
- 1 tsp Salt
- 2 big pinches Nutmeg
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 tbsp Cooking cream
Mashed Sweet Potatoes:
- 175 g Sweet potatoes
- 125 g Potatoes
- 1 Onion approx. 50 g
- 1 piece Ginger the size of a walnut
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Chicken broth instant
- 2 tbsp Cooking cream
To serve:
- 2 Discs Lemon for garnish
Pacific wild salmon fillet:
- Marinate the wild salmon fillet with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and rice wine (1 tbsp) for about 2 – 3 hours. Fry in a pan with sunflower oil (2 tbsp) on both sides for 3 minutes at medium temperature. Drizzle with the marinade. Finally, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Brussels sprouts:
- Simmer the Brussels sprouts in salted water (1 teaspoon) for about 8-10 minutes, drain through a kitchen sieve, return to the hot pot and sprinkle with nutmeg (2 big pinches), coarse sea salt from the mill (2 big pinches) and Season the colorful pepper from the mill (2 big pinches). Drizzle with the cooking cream (2 tbsp) and mix everything carefully.
Mashed Sweet Potatoes:
- Peel, wash and dice the sweet potatoes and potatoes. Peel and finely dice the ginger. Peel and dice the onion. Boil all ingredients (diced sweet potatoes, diced potatoes, diced onions and diced ginger) in salted water (1 teaspoon salt) for about 25 minutes, drain through a kitchen sieve, return to the hot saucepan and mix with coarse sea salt from the mill (2 big pinches), colored pepper the mill (2 big pinches), instant chicken broth (1 teaspoon) and cooking cream (2 tbsp) and work through / mash well with the potato masher.
Serve:
- Serve the Pacific wild salmon fillet with Brussels sprouts and mashed sweet potatoes, garnished with a lemon wedge. Drizzle the rest of the gravy over the mashed sweet potatoes.
Facebook Comments